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Pelardon

The pelardon des Cevennes, little treasure of a goat’s milk cheese, comes from the Cevennes region, near the Alpes in the Languedoc. All the small goat's chesses in this region are called pelardon, hence the odd name. The maturing period of the pelardon is two to three weeks in a well-aerated cellar. This cheese will become an AOC soon. The taste of the pelardon des Cevennes is frutty with a fine balance between acidity and saltiness; this gives the cheese a full, rich milky flavour that lingers on the palate. A sheer delight! The pate is uncooked and unpressed. The cheese has hardly any rind and as it matures it develops a natural mould.